Flight Catering (Paperback, 2 ed)

Introduction to flight catering: introduction; pioneer years of in-flight foodservice; intercontinental travel; mass passenger travel; deregulation & consolidation; the flight catering system; international operations; case study 1.1: developing flight catering in Kenya; current Issues and future developments; conclusion; The flight catering industry: introduction; four stakeholders of flight services; passengers; role of caterers; role of airlines; role of suppliers; airline - caterer contracts; pricing of flight meals; north American vs. European and Asian school of thought; alliances and partnerships; airline alliances; future developments; conclusion; The air travel market- place and customer: introduction; the global market of air travel; current airline market; market segmentation, business travel, leisure travel, special reason travel, executive jets and special flights; customer expectations; the customer service encounter; service priorities for travellers; frequent flier programmes; case study 3.1: Singapore Airlines; case study 3.2: South West Airlines; current issues and future developments; conclusion; Passenger appetite and behaviour: introduction; food acceptance - understanding the sensory model; appetite; effects of specific foods on mood and behaviour; alcohol, caffeine; the cabin environment effect on taste and smell; effects of altitude; dehydration; case study 4.1: SATS Simulated Cabin Environment; current issues and future developments; conclusion; Menu planning and food product strategies: introduction; the menu planning process; special meals; crew meals; menu cycles; service and product specifications, product (or purchasing specifications),standard recipes; meal specifications; service specifications; packaging and labelling; food and beverage strategies; case study 5.1: British Airways; case study 5.2: EmiratesCurrent Issues and Future Developments; conclusion; Flight catering supply chain and inventory management: introduction; role of food and drink manufacturers; adapting existing or developing new products; supplier responsibilities and provision; purchasing of flight consumables and non-consumables; supplier relationships; purchasing specifications; inventory management; just-in-time procurement; receipt of goods inwards; storage areas; safe and secure storage; outsourcing; case study: Abela flight kitchen, London Heathrow; current issues and future developments; conclusion; Flight production facilities and systems planning: introduction; principles of flight production unit design; batch production; continuous (flow) production; cell production; scale and scope of production facilities; process flow; production kitchens; holding systems and facilities; cook-chill; cook-freeze; sous-vide; tray assembly; conveyor belt; work stations; trolley and container loading; final assembly of flight requirements; case study 7.1: ALPHA flight kitchen - Airport Gate London Heathrow; case study 7.2: Airline Services Limited - Nigeria; current issues and future developments; conclusion; Flight catering operations and organisation: introduction; organisation of production unit; production planning and scheduling; meal production and packing; cold kitchen, hot kitchen, bakery, special meals, crew meals; dish packing; tray and trolley assembly; flight assembly; staffing; case study 8.1 Air Fayre, London Heathrow; case study 8.2 LSG Skychef, Stockholm; current issues and future developments; conclusion; Food hygiene and quality management: introduction; nature of hazards; the nature of micro-organisms and their control; key pathogens; food safety and handling practices in flight catering; measures to control or remove micro-organisms; potential causes of food poisoning; training; microbiological testing of foods; hazard Analysis and Critical Control Points (HACCP; audits; case study 9.1: Medina InternationalCurrent issues and future developments; conclusion; Transportation and loading:introduction; types of uplift; long haul; short haul; transportation vehicles and staffing; transportation control and staffing; loading and unloading of vehicles; correct location of load; operational issues; delays; case study 10.1: Abela, London Heathrow; case study 10.2: Air Fayre, London Heathrow; current trends and future developments; conclusion; International logistics: introduction; logistics issues in flight catering; a network of providers; key logistics decisions; the return catering decision; airport capabilities; international and local supply; logistics activities; warehousing; transportation; inventory Management; information systems; case study 11.1 Delta, e-gatematrix and Kuhne & Nagel; current trends and future developments; conclusion; Information Technologies: introduction; information systems; information flows and requirements; operational systems; implications of integrated systems; case study 12.1: Continental Airlines catering equipment control system; current trends and future developments; conclusion; On-board stowage and regeneration: introduction; service level and galley provision; aircraft configuration; service trolleys or carts; aircraft configuration; galley location and design; galley equipment; operational procedures; future trends in galley design; conclusion; On-board services: introduction; cabin design and services; staffing levels and training; flight service policy; flight service procedures; first class meal service; business class meal service; economy class meal service; flight service customer feedback; information flow from the flying passenger; case study 14.1: Virgin first class; current trends and future developments; conclusion; Off-loading and recycling: introduction, unloading procedures; washing ware and equipment; refurbishment; sources of waste; the quantity of flight waste; waste handling systems; waste Disposal; recycling waste; case study 15.1 UK and flight catering waste; case study 15.2 SAS; case study 15.3 :Oberoi flight kitchen, New Delhi; key issues in waste and environmental management; conclusion; Innovation in flight catering: introduction; the nature of innovation; definition; characteristics; innovation in manufacturing and service firms; innovation in flight catering; trends in the innovation process; case study 16.1: Mercury awards 2003; current issues and future developments; conclusion; Index